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SHS3 > Finals > Flashcards

Finals Flashcards

0
Q

The main objectives of an effective purchasing programs are to:

A

Buy the product that is best suited for the job
Buy the proper quantity of the item
Pay the right price for the item
Deal with only reputable and dependable suppliers.

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1
Q

It paves the way for a successful food service operation.

A

Effective purchasing

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2
Q

It is a highly skilled activity requiring knowledge of products and market conditions.

A

Purchasing

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3
Q

Purchasing techniques

A

Comparative shopping
Evaluation of new products
Wise judgment in timing large purchases of seasonal items
Selection of the most efficient supplier

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4
Q

They are important to both buyer and management.

A

Purchase specifications

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5
Q

They are the guidelines that detail the characteristics of a product,

A

Purchase specification

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6
Q

They are the guidelines that detail the characteristics of a product, including such properties as:

A 
Quality grade
Packaging
Weight
Count
Contents
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7
Q

Beef Grades

A

USDA Prime
USDA Choice
USDA Select

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8
Q

They has the most marbling. It is usually sold to high-end restaurants, although some specialty meat markets and supermarkets may carry it

A

USDA Prime

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9
Q

Tends to have little less marbling. It is the most widely available grade in the market

A

USDA Choice

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10
Q

It has the least amount of marbling, making it leaner and a little less juicy and flavorful than the other two grades

A

USDA Select

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11
Q

They deliver food products in vehicles that are clean and in good repair. These vehicles will also keep perishable foods at safe temperatures during transport.

A

Reputable Suppliers

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12
Q

They keep food products separate from general supplies (such as sanitizers or cleaning agents) during shipping. They also protect food packages from becoming damaged or torn.

A

Reputable suppliers

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13
Q

Receiving clerks should be instructed to inspect delivery vehicles. During these inspections, the clerk should check for:

A

Cleanliness of the cargo area in the delivery vehicle
Temperature of refrigerated and frozen storage areas (if applicable)
Proper separation of food and non food items
Sign of insect, rodent, or bird infestation.

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14
Q

The use of this food is prohibited because of higher risk of foodborne illness

A

“Home-canned” food

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15
Q

They are not considered to be from an approved source.

A

Foods prepared in private home

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16
Q

It is a commonly used method for making routine quality determinations on foods received at retail food establishments.

A

Sensory evaluation

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17
Q

This type of evaluation involves using the sense of smell, touch, sight and sometimes taste.

A

Sensory Evaluation

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18
Q

As a first step, foods should be observed for color, texture, and visual evidence of spoilage. Quite often, spoilage is easily seen, as slime formation, mold growth, and discoloration. Product containers should also be checked for tears, punctures, dents, or other signs of damage.

A

Sensory evaluation

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19
Q

It is a combination of smell and taste.

A

Flavor

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20
Q

They frequently give off foul odours indicative of compounds such as ammonia and hydrogen sulfide (the smell of rotten eggs). These odors, caused by the breakdown of proteins through bacterial action, are usually very easy to smell.

A

Spoiled foods

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21
Q

Rule to remember for spoiled foods

A

“WHEN IN DOUBT, THROW IT OUT.”

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22
Q

It cannot be used as an indicator of food safety

A

Spoilage

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23
Q

It is a critical part of your food safety system.

A

Maintaining safe product temperature

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24
Q

According to foodborne disease investigations, it is one of the leading contributors to foodborne illness.

A

Improper temperature control during food preparation and service

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25
Q

They are used in food establishments to measure temperatures of food, water, and the air of food storage areas (refrigerators, ovens, etc

A

Temperature-measuring devices

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26
Q

They are either built into a piece of equipment or are fastened onto shelving or other apparatus.

A

Equipment thermometers

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27
Q

Position them where they can be easily read:

A

Place the sensor portion of the thermometer in the warmest part of a refrigeration unit or in the coolest part of a hot food storage unit.

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28
Q

The flow of food on site

A

Receiving
Storage
Preparation
Service

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29
Q

Proper receiving requires a knowledgeable person who follows specific guidelines. Poor receiving procedures increase the chance of:

A 
Theft
Acceptance of underweight merchandise
Contamination
Waste
Acceptance of products that do not meet specifications.
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30
Q

These are 2 critical elements of receiving.

A

Anticipate the arrival of deliveries

Make sure enough space is available to receive them.

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31
Q

Whatever the size of the food establishment, receiving requires:

A

Prompt handling
Exacting quality control procedures
Trained staff who have good judgement and experience in interpreting:
* Product specifications
* Coding
* Temperature measurement
* Proper disposition of distressed merchandise.

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32
Q

It is a common method of preserving foods.

A

Heat processing

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33
Q

Foods are frequently processed to destroy disease-causing organisms and then placed in a container that is sealed with a hermetic seal.

A

Potentially hazardous foods

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34
Q

It refers to a container sealed completely to prevent the entry and loss of gases and vapors.

A

hermetic packaging

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35
Q

Such a container, since it remains intact, also stops the entry of bacteria, yeasts, molds, and other types of contamination.

A

Hermetic Packaging

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36
Q

The most common hermetic containers

A

Rigid metal cans

Glass bottles.

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37
Q

Always check cans for:

A 
Leaks
Bulges
Dents
Broken seals
Damage along seams
Rust
Missing labels
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38
Q

It is a process whereby foods are placed in containers and air is removed from the package.

A

Modified Atmosphere Packaging (MAP)

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39
Q

Different gases, such as nitrogen and carbon dioxide, are then added to the packaged food to preserve it.

A

Modified Atmosphere Packaging

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40
Q

This technique allows centralized processing and packaging of retail cuts of meat and poultry, thus eliminating entirely the need for processing at the food establishment.

A

Modified Atmosphere Packaging (MAP)

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41
Q

It is the French term for “without air.”

A

Sous-vide

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42
Q

Processors of ____ foods seal raw ingredients, often entire recipes, in plastic pouches and then vacuum out the air. They then minimally cook the pouch under precise conditions and immediately refrigerate it. Some processors replace some of the air in the pouches with nitrogen or carbon dioxide.

A

sous-vide

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43
Q

Processing food in this manner eliminates the need for the extreme cold or freezing and the intense heat of canning, thus better preserving taste.

A

Sous-vide

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44
Q

Potentially hazardous foods processed using the _____ technique must be kept out of the food temperature danger zone.

A

sous-vide

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45
Q

The lack of oxygen inside the package provides a suitable environment for the growth of

A

C. botulinum.

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46
Q

The FDA recommends that sous-vide foods be:

A

Be heated according to the time and temperature provided on the package directions.
Used by the expiration date printed on the package
Refrigerate constantly [safe cold storage temperatures may need to be below 41°F (5°C)]

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47
Q

It is a preservation technique used by some food processing industries.

A

Food irradiation

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48
Q

This process involves exposing food to ionizing radiation in order to destroy disease-causing microbes and delay spoilage.

A

Food irradiation

49
Q

The FDA has approved food irradiation for a variety of foods including

A

fruits, vegetables, grains, spices, poultry, pork, lamb, and, more recently, ground beef.

50
Q

Federal law requires that all irradiated food must be labeled with the international symbol for irradiation called a

A

“radura”. this symbol must be accompanied by the words “Treated with Irradiation” or “Treated with Radiation.”

51
Q

It can effectively reduce or eliminate pathogens and spoilage microbes while maintaining the quality of most foods.

A

Food Irradiation

52
Q

This is a technology that has been proven safe and should be welcomed by consumers as an effective food preservation technique.

A

Food irradiation

53
Q

Cattle

A

Beef

54
Q

Veal

A

Calves

55
Q

Ham, pork, bacon

A

Hogs

56
Q

Mutton

A

Sheep

57
Q

Lamb

A

Young sheep

58
Q

These products are inspected for wholesomeness by officials of the (USDA) or state agencies. They also offers voluntary meat grading services.

A

U.S. Department of Agriculture

Red meats

59
Q

It is for meat represents the quality or palatability of the meat and are not measures of product safety.

A

Grade standards

60
Q

Meat and meat products are obtained in several forms such as

A

fresh, frozen, cured, smoked, dried, and canned.

61
Q

NMIS

A

National Meat Inspection Service

62
Q

Cured

A

Salt
Nitrate
Nitrite

63
Q

Too cold and gets heated causing hypothermia

A

Freezer burn

64
Q

Since they are PHF, they are not accepted when they are contaminated

A

Red meat

65
Q

It is a preventer of free radicals

A

Anti oxidants

66
Q

They are not allowed to be sold or served in retail food establishments unless they meet federal code regulations. This ban does not apply to commercially raised game animals approved by regulatory agencies, field dressed game allowed by state codes, or exotic species of animals that must meet the same standards as those of other game animals.

A

Game animals

67
Q

They that are commercially raised for food must be raised, slaughtered, and processed according to standards used for meat and poultry.

A

Game animals

68
Q

Common examples of animals raised away from the wild and used for food are

A

farm-raised buffalo, ostrich, and alligator.

69
Q

Some states permit game animals, such as that have been killed and dressed in the field, to be used in food establishments.

A

deer, bear and elk,

70
Q

They must be dressed soon after the kill to prevent rapid growth of bacteria already present in the meat. Next, the meat must be chilled rapidly, transported in a sanitary manner, and processed in an approved facility. Veterinarians are frequently appointed to inspect meat for contamination that would harm humans.

A

Game meat

71
Q

Some people consider exotic species of animals a delicacy. A distributor providing this type of product _______must meet the same standards as those domestic wild game. Endangered species may be prohibited by law from being used for food.

A

(elephant, tiger, monkey, etc.)

72
Q

It is very popular food item in America.

A

Poultry

73
Q

Poultry

A

Chicken
Turkey
Geese

74
Q

Who grades the Poultry in the US and Philippines

A

USDA

FDA

75
Q

Usually poultry is graded also for quality. Top quality birds receive a ____. To earn a this rating, the poultry must have good overall shape and appearance, be meaty, practically free from defects, and have a well-developed layer of fat in the skin.

A

Grade A rating

76
Q

Food borne disease of poultry

A

Salmonella spp. And Campylobacter jejune

77
Q

Approximately _____ eggs are sold in the United States each year.

A

500 billion

78
Q

bacteria are present in about 1% (approximately 500 million) of the eggs sold. This bacteria enters the yolk of the egg as it is formed inside the hen.

A

Salmonella enteridis

79
Q

pasteurized using _______ and is placed in aseptic packaging. Its products can be stored safely for several weeks if kept under refrigeration. No refrigeration is required for short storage periods.

A

Ultra High Temperature

80
Q

is the process by which a sterile (aseptic) product (typically food or pharmaceutical) is packaged in a sterile container in a way that maintains sterility.
Sterility is achieved with a flash-heating process (temperature between 195 and 295 °F (91 to 146 °C)), which retains more nutrients and uses less energy than conventional sterilization techniques such as retort or hot-fill canning.

A

Aseptic packaging

81
Q

made from pasteurized cream

A

Butter

120
Q

It is defined as an egg without its shell.

A

egg product

121
Q

It destroys all disease-causing microorganisms in the milk and reduces the total number of bacteria, thus increasing shelf life.

A

Pasteurization

122
Q

It is the most effective way to ensure juice products are safe.

A

Heat pasteurization

123
Q

It is very important part of effective food storage.

A

Stock rotation

124
Q

It helps ensure that older foods are used first.

A

A First In, First Out (FIFO) method of stock rotation

125
Q

It should be marked with a date or other readily identifiable code to help food workers know which product has been in storage longest. When expecting food shipments, always make certain the older stock is moved to the front of the storage area to make room for the newly arriving product in the rear.

A

Product containers

126
Q

The three most common types of food storage areas are the:

A

Refrigerator
Freezer
Dry storage.

127
Q

it is used to hold potentially hazardous and perishable foods for relatively short periods of time, usually a few days.

A

Refrigerated storage

128
Q

It is used to hold foods for longer periods of time, usually a few weeks to several months.

A

Freezer storage

129
Q

It is typically used to store less perishable items and foods that are not potentially hazardous foods.

A

Dry storage

130
Q

It slows down microbial growth and preserves the quality of foods.

A

Refrigerated storage

131
Q

Some common types of refrigerated storage equipment:

A

walk-in
reach-in
pass through refrigerators.

132
Q

This equipment usually maintains the air temperature in the storage compartment at about 38°F (3°C).

A

Walk-in
Reach-in
Pass-through

133
Q

Potentially hazardous foods must be stored at:

A

41°F (5°C) or below

134
Q

Fish and shellfish that are especially vulnerable to spoilage should be stored at colder temperatures ranging from:

A

30°F (-1°C) to 34°F (1°C).

135
Q

Fresh fruits and vegetables requiring refrigeration should be stored at temperatures between

A

41°F (5°C) and 45°F (7°C).

136
Q

It must be equipped with a temperature-measuring device located to measure the air temperature or a simulated product temperature in the warmest part of the refrigerated unit.

A

Refrigerators

137
Q

They are designed to keep foods solidly frozen.

A

Freezers

138
Q

Some important procedures for cold storage are listed below:

A

Rotate refrigerated and frozen foods on a First In, First Out (FIFO) basis.
Store foods in covered containers that are properly labeled and dated.
Store foods in refrigerated and freezer storage areas at least 6 inches off the floor.
Space products to allow the cold air to circulate around them.
Store raw products under cooked or ready-to-eat foods to prevent cross contamination.
When storing raw animal foods, always store poultry on the bottom shelf, ground beef and pork on the middle shelf, and fish, eggs and other red meat products on the top shelf.

139
Q

Use a ________ area to store foods that are usually packaged in cans, bottles, jars, and bags. These products must be labeled according to federal regulation and come packaged from approved commercial facilities.

A

Dry storage

140
Q

It is designed to anticipate and control problems before they happened.

A

The HACCP system

141
Q

HACCP

A

Hazard Analysis Critical Control Point

142
Q

It is the preferred approach to retail food safety because it provides the most effective and efficient way to ensure that food products are safe.

A

HACCP

143
Q

The HACCP system offers 2 additional benefits over conventional inspection methods:

A

Enable food managers to identify the food processes that are most likely to cause food borne illnesses.

More accurately describes the overall condition of the establishment.

144
Q

The dry storage area should have a moderate room temperature of _______and a relative humidity of _______ to maximize the shelf life of the foods stored there.

A

50°F to 70°F

50% to 60%

145
Q

It is based on controlling time, temperature, and specific factors that are known to contribute to foodborne disease outbreaks.

A

HACCP approach

146
Q

It may be biological, chemical or physical in nature. These are frequently introduced into the food by people, poor food-handling practices, and/ or contaminated equipment. Some foods may be naturally contaminated, as in the case of raw meats, poultry, fish and unwashed fruits and vegetables.

A

Hazards

147
Q

It is the probability that a condition or conditions will lead to a hazard.

A

Risk

148
Q

Some of the factors that influence risk are the:

A 
Type of customers served
Past outbreaks
Extent of employee training.
Nature of the organism
Types of foods on the menu
Size and type of food production operations
149
Q

Preventive measure include:

A

Cross contamination control
Good personal hygiene practices
Other procedure that can prevent an identified health hazard
Controlling the temperature of the food

150
Q

It is an operation (practice, preparation step, or procedure) in the flow of food which will prevent, eliminate, or reduce hazards to acceptable levels.

A

Critical Control Point

151
Q

It provides a kill step that will destroy bacteria or a control step that prevents or slows down the rate of bacterial growth.

A

Critical control point

152
Q

Some examples of CCPs are:

A

Cooking, reheating, and hot-holding
Product formulation
Chilling, chilled storage, and chilled display
Receiving, thawing, mixing ingredients, and other food-handling stages
Purchasing seafood, MAP foods, and ready-to-eat foods, where further processing would not prevent a hazard, from approved sources.

153
Q

SOP’s

A

Standard Operating Procedures

154
Q

CCPs are considered to be operations involve:

A

Time

Acidity

Temperature

155
Q

Purchasing and receiving procedures related to:

A
  • Seafood
    • Modified atmosphere packaged foods
    • Ready-to-eat foods where a later processing step in the food flow would not prevent a hazard.

Thawing of ready-to-eat foods where a later processing step in the food flow would not prevent a hazard.

156
Q

SOPs include:

A

Good employee hygiene practices
Environmental hygiene practices
Cross contamination control

157
Q

It should be thought of as the upper and lower boundaries of food safety.

A

Critical limits

SHS3 (9 decks)

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